25 lbs Tomatoes--one whole produce box the way the stores receive them
4 Large Onions
2 can 12oz Tomato Paste
4 large Green peppers
3 Tbsp Onion Salt
3 Tbsp Garlic Powder
2/3 Cup Oregano
2/3 Cup fresh minced Basil
1/2 Tbsp Red Pepper Flake
24 Tsp Real Minced Garlic
2 Packages of Johnsonville Hot Italian sausage, sliced
2 Large Jars of Ragu or Prego Spaghetti Sauce
4 lbs ground beef for meat balls
DIRECTIONS
Prepare tomatoes to blanch by coring the tomatoes, and scoring the bottom of the tomato with a "x."
Blanch tomatoes by cooking the tomatoes in a large stock pot of water for 2-3 minutes (divide into 3 batches and cook tomatoes together of like size)
Remove tomatoes from hot water and plunge into sink filled with 4-5 lbs of ice and cold water
Put first batch of tomatoes into cold ice water
When cool enough to handle, remove from ice water and remove skins with your hands
Repeat for each batch. It is best to use two people - one to cook and watch the time and one to peel
As each batch is peeled, place on cookie sheet lined with paper towels to drain
Put tomatoes into a blender and pulse the until semi-smooth or chunky, your preference
Put all blended tomatoes into large stock pot on the largest burner on your stove.
Begin cooking on high heat
Keep stirring every 5 minutes to make sure bottom does not burn
Once boiling, reduce heat to simmer.
Add remaining ingredients to the pot of tomatoes, except meat.
While the sauce is simmering, cook the Italian Sausage in a large frying pan with 1 Tbsp of Garlic and a little olive oil. Cook till golden brown
Make meatballs with the 2 lbs of ground beef
See meatballs recipe
Once all meats are cooked, add them to sauce and cook the majority of the day stirring occasionally until reduced by at least one 1/4 to 1/2 of the original quantity and to desired thickness
Then put in quart sized freezer bags
To reheat, thaw in refrigerator, then cook in a crock pot on low for four to eight hours
